Odisha Government Unveils Guidelines to Promote Authentic Odia Cuisine

Odisha Government Issues Guidelines to Boost Odia Cuisine in Restaurants

In a significant move to promote the rich culinary heritage of Odisha, the state government has introduced eight specific guidelines for restaurants seeking incentives under the Odisha Tourism (Amendment) Policy, 2026. This initiative aims to encourage the serving of authentic Odia cuisine both within the state and in select locations across India.

The new guidelines, detailed in a document available on the Department of Tourism, Odisha website, outline eligibility criteria for restaurants to qualify for financial support. These include both capital expenditure (CAPEX) and operational expenditure (OPEX) incentives.

To be eligible, restaurants must meet several conditions: they must have clear land ownership or a valid lease agreement, a minimum seating capacity of 25 guests, and a fully functional, hygienic kitchen. Additionally, establishments must invest at least Rs 20 lakh (excluding land and building costs), employ trained staff skilled in traditional Odia culinary practices, provide clean public conveniences, ensure parking facilities comply with building bylaws, and display menus featuring Odia cuisine in both Odia and English.

The CAPEX incentives cover costs related to furnishing, interiors, and kitchen equipment, as well as repair and renovation for restaurants located within Odisha. Meanwhile, OPEX incentives aim to reduce operational costs by reimbursing electricity bills and state GST for the first three years of operation, capped at Rs 2 lakh per unit per month. Restaurants outside Odisha can also claim CAPEX support and receive OPEX reimbursements equal to twice their monthly electricity charges for three years.

The incentives are applicable to government-notified tourist destinations within Odisha and selected cities outside the state. These include major metropolitan areas such as Mumbai, Delhi, Bengaluru, Chennai, and Kolkata, with a limit of five units per city, as well as prominent tourist spots like Agra, Varanasi, Goa, Kochi, and Jaipur, capped at two units per location.

To ensure compliance and verify claims, the Tourism Department has constituted an Odia Culinary Committee. This initiative is part of a broader effort by the Odisha government to promote the state’s cultural and culinary heritage while encouraging authentic regional dining experiences across India.

This policy follows earlier steps taken by the Odisha government to highlight its cuisine, including appointing chef Ranveer Brar as the brand ambassador and collaborating with MasterChef India finalists Anju and Manju, along with Season 6 winner Abinas Nayak, to promote traditional Odia food.